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KMID : 0903519980410060431
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 6 p.431 ~ p.436
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Changes in Heating Profiles of Apple Juice by Ohmic Heating
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김성수/Sung Soo Kim
홍희도/김경탁/최희돈/Hee Do Hong/Kyung Tack Kim/Hee Don Choi
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Abstract
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The optimum ohmic heating condition of apple juice was investigated with model solution. The temperature rise of model solution was found to be 7.8,21.0,47.4?C/min when the distances between electrodes were 29, 22, and 17mm, respectively. The heating rate increased proportionally with the numbers of electrode pairs, 1 to 3 and highly dependent on applied voltage. The heating rate was not affected by the frequencies ranged from 60 Hz to 60 KHz and the wave form of applied alternating electric current. The apple juices prepared by ohmic heating sterilization revealed similar physicochemical properties to that by commercial sterilization.
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